Summer Greek Orzo Pasta Salad Recipe
This Summer Greek Orzo Pasta Salad Recipe is a refreshing and easy-to-make dish perfect for hot days. Packed with Mediterranean flavors from feta cheese, Kalamata olives, cucumbers, and cherry tomatoes, it's tossed in a tangy lemon-oregano vinaigrette. Ideal for potlucks, picnics, or as a healthy lunch, this pasta salad is quick to prepare and bursting with summer flavors. The keyword-rich ingredients and preparation make it a must-have for your seasonal recipe collection.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: mixing
- Cuisine: greek
- Diet: Vegetarian
Ingredients
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1 ½ cups dry orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ cup red bell pepper, diced
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¼ cup red onion, finely chopped
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½ cup Kalamata olives, sliced
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½ cup crumbled feta cheese
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2 tablespoons fresh parsley, chopped
For the dressing:
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¼ cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1 tablespoon fresh lemon juice
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1 teaspoon dried oregano
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Salt and pepper, to taste
Instructions
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Cook orzo according to package instructions until al dente. Drain and rinse with cold water.
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In a large bowl, combine cooked orzo, tomatoes, cucumber, bell pepper, onion, olives, and feta.
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In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper.
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Pour the dressing over the salad and toss gently to combine.
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Garnish with chopped parsley. Chill before serving for best flavor.
Notes
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Can be made a day ahead; flavors intensify over time.
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Add grilled chicken or chickpeas for protein.
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Use gluten-free orzo for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 420 mg
Find it online: https://elianarecipes.com/summer-greek-orzo-pasta-salad-recipe/